Whole Wheat Tortilla Pinwheels served with black olives and a sprig of basil
Ingredient List
For the Pinwheels:
  • 6– 8” whole wheat tortillas
  • 1 – 8 ounce package of light cream cheese, softened
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • 4 medium-sized green onions, bulbs and green tops, chopped
  • 1 – 7 ounce can of diced green chilies, drained
  • 1 - 8 ounce bag Mexican blend cheese, shredded
  • 1 - 2¼ ounce can black olives, chopped (skip this for a low sodium option)
  • Cilantro, fresh, for garnish (optional)
Make the filling
  • In a medium bowl, mix together cream cheese and next three ingredients until well blended.

  • Fold in green onions, green chilies and cheese.

  • Spread a thin layer of cream cheese mixture onto tortillas and sprinkle each with 1/6 of the olives. Fold in about 1 inch on each side of tortilla toward the center, fold up bottom inch of tortilla to the middle and continue to roll up tortilla to the opposite end.

  • Wrap tightly in plastic wrap and chill 2-3 hours in refrigerator as they are much easier to cut once chilled well.

  • Cut into 1 inch slices using a serrated knife and place pinwheels on a festive serving platter. Garnish with fresh cilantro if desired.

Nutrition Facts
  • One serving (2 slices) provides approximately: 140 calories, 6 g protein, 10 g carbohydrates, 2 g fiber, 9 g fat (4 g saturated), 20 mg cholesterol, 4 mcg folate, 0 mg iron and 370 mg sodium.


    Note: Nutritional analysis DOES include the black olives.

  • Want some more light recipes? Check out this Cilantro Pesto Pasta with Chicken from our friends at the Wheat Foods Council!

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